When Deborah Stanton's creative voice became too loud to ignore, she jumped head first into the Culinary World. Taking over her first kitchen as chef at The Galaxy in NYC, gained Deborah great recognition for pioneering the use of hemp in her "knock-out global cooking." Since then she has been featured in numerous magazines such as Food and Wine, New York Magazine and Time Out. She is currently the owner and chef of her NYC restaurant Deborah, and recently opened OKO frozen yogurt in Park Slope.

Remove 1 sheet of phyllo and lay flat. With pastry brush apply a light coat of melted butter over dough. Sprinkle layer with salt. Removing another sheet and lay on top of finished sheet. Repeat steps until you have completed 5 layers. Cut phyllo lengthwise into 3 equal strips.

Place a few leaves of spinach on bottom of first row of phyllo. Place 1 1/2 tbsp. of pumpkin mixture onto leaves. Holding down left corner lift bottom right corner and fold it over your pumpkin mixture so it meets top left side. You should be looking at a triangle with an open left side. Take bottom left corner and fold straight up, tightly roll triangle so bottom left corner comes to meet the top right. Repeat process with remaining dough.

Place triangles edge side down on un-greased baking sheet 1 in. apart. Sprinkle with salt and bake for 15 to 20 min., or until golden brown and crispy.

When Deborah Stanton's creative voice became too loud to ignore, she jumped head first into the Culinary World. Taking over her first kitchen as chef at The Galaxy in NYC, gained Deborah great recognition for pioneering the use of hemp in her "knock-out global cooking." Since then she has been featured in numerous magazines such as Food and Wine, New York Magazine and Time Out. She is currently the owner and chef of her NYC restaurant Deborah, and recently opened OKO frozen yogurt in Park Slope.

Remove 1 sheet of phyllo and lay flat. With pastry brush apply a light coat of melted butter over dough. Sprinkle layer with salt. Removing another sheet and lay on top of finished sheet. Repeat steps until you have completed 5 layers. Cut phyllo lengthwise into 3 equal strips.

Place a few leaves of spinach on bottom of first row of phyllo. Place 1 1/2 tbsp. of pumpkin mixture onto leaves. Holding down left corner lift bottom right corner and fold it over your pumpkin mixture so it meets top left side. You should be looking at a triangle with an open left side. Take bottom left corner and fold straight up, tightly roll triangle so bottom left corner comes to meet the top right. Repeat process with remaining dough.

Place triangles edge side down on un-greased baking sheet 1 in. apart. Sprinkle with salt and bake for 15 to 20 min., or until golden brown and crispy.